If your family dislikes tomato based meatloaf like mine does then this is the meatloaf for you! Sour cream and onion dip keeps the meat moist and it is served with a delicious sour cream and mushroom sauce. My family usually adds a bit of Cajun seasoning blend since we Louisianians like our food spicy. This recipe just might change your family's mind about meatloaf!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish.

  • Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).

  • While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.

Nutrition Facts

407.2 calories; 25.5 g protein; 23.2 g carbohydrates; 117.6 mg cholesterol; 916.2 mg sodium. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/25/2004
This was the best meatloaf I have ever made but I did make a few changes. First of all I didn't use dip I used a half cup sour cream and added a packet of beefy onion soup mix. Also I made my own gravy because my family prefers beef gravy. It was very moist and flavorful and I will be making it again tomorrow. Read More
(75)

Most helpful critical review

Rating: 3 stars
04/15/2010
Okay if you want to venture away from tomatoe basted meatloaf - Italian stufffed meatloaf still #1 Read More
(12)
72 Ratings
  • 5 star values: 36
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
06/25/2004
This was the best meatloaf I have ever made but I did make a few changes. First of all I didn't use dip I used a half cup sour cream and added a packet of beefy onion soup mix. Also I made my own gravy because my family prefers beef gravy. It was very moist and flavorful and I will be making it again tomorrow. Read More
(75)
Rating: 4 stars
06/25/2004
This was the best meatloaf I have ever made but I did make a few changes. First of all I didn't use dip I used a half cup sour cream and added a packet of beefy onion soup mix. Also I made my own gravy because my family prefers beef gravy. It was very moist and flavorful and I will be making it again tomorrow. Read More
(75)
Rating: 5 stars
03/18/2004
Is the mother of invention sprouted sometimes from desperation?? lol. I found myself w/out onion soup mix for this recipe...so going through my packets I found a seasoning packet from a box of stovetop stuffing (in which I had used the bread crumbs for another recipe). This was the only change to the meatloaf recipe. WE LOVED IT! What a nice variation from having to use ketchup or tomato sauce etc. Will be a 'for sure' rotation in our dinner menus! Thanks for sharing this recipe w/us!:) The gravy was 'icing on the cake'..very creamy and yummy on mashed potatoes and the meatloaf!! Ok I'll stop gushing now lol. (honestly the submitter and I are NOT related lol) Read More
(57)
Advertisement
Rating: 5 stars
01/27/2004
Outstanding! Such a wonderful change of pace from the sweeter meatloaves I tend to make. This held together wonderfully and the flavor was out of this world. The taste reminded us of a mix between Salisbury Steak and Beef Stroganoff. I left out the celery and dill weed. I also cut down the bread crumbs to about 3/4 cup. This helped to keep it from drying out. My meatloaf was done in 45 minutes. So I topped it with the sauce and baked it for another 10 minutes. I will make this again and again! Thanks TRAVLEE!:o) Read More
(46)
Rating: 4 stars
04/25/2004
This recipe is definitely for the brave. The flavors are bold and very strong. I will be making some changes next time I make this dish because the flavor of the onion dip was to. overpowering; 4 oz. of onion dip divided with 4 oz of sour cream divided. I will also be adding 1/4 cup of milk to the gravy to thin it some. Other than some tweaking this recipe is a nice change from an ordinary meatloaf. Read More
(25)
Rating: 5 stars
02/05/2009
Made this for my husband because he likes meatloaf. I followed the recipe exactly and it came out perfectly. I usually don't like meatloaf but I loved this recipe. Thanks!!! Read More
(16)
Advertisement
Rating: 5 stars
11/11/2003
This meatloaf was moist and delicous. We all loved it. I cut the recipe in half and wished I didn't. Read More
(14)
Rating: 5 stars
10/08/2010
My family loved this! French Onion dip works well too! Read More
(13)
Rating: 4 stars
02/26/2010
Terriffic meatloaf taste. I am tired of the tomato based meatloafs this is a nice change. The sauce was a bit thick but I thinned it out w/ some chx stock. The leftovers were even better! Read More
(12)
Rating: 3 stars
04/15/2010
Okay if you want to venture away from tomatoe basted meatloaf - Italian stufffed meatloaf still #1 Read More
(12)